Chicken Tartlets with Cranberry Salsa

Prep Time: 10 min
Cook Time: 25 min
Serves: 24

These small-bite tartlets are a stunning appetizer at any party! Slightly spicy cranberry salsa tastes unbelievable paired with the chicken mixture in these bites.


Chicken Tartlets with Cranberry Salsa:

24 frozen unsweetened mini tart shells
1 lb (0.5 kg) ground chicken
1/4 cup (60 mL) onion(s), minced
1 tsp (5 mL) thyme, dried
1/2 tsp (2.5 mL) salt
1 egg(s), beaten
1/3 cup (75 mL) light sour cream

Cranberry Salsa:

1/2 cup (125 mL) cranberries, fresh or frozen
0.25 cups (0 mL) sugar
2 green onion(s), sliced
1/4 cup (60 mL) cilantro, fresh, minced
2 tsp (10 mL) ginger, fresh, minced
1 lime, zest and juice
1 jalapeño pepper, seeded and sliced


Chicken Tartlets with Cranberry Salsa

1 In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.
2 Mix egg and sour cream. Stir into meat mixture.
3 Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.
4 Serve warm topped with Cranberry Salsa.

Cranberry Salsa

1 Combine all ingredients in a food processor and pulse on/off until the mixture is chopped (not pureed).
2 Cover and chill for at least two hours to allow the flavours to blend.
3 Cranberry Salsa will keep in the fridge for about a week.